Black pig guanciale, salted and aged pork cheek, for carbonara, amatriciana and gricia.
It is cut from the black pig's cheek, keeping the marbled lean meat around the jaw muscles. The piece is salted, seasoned with spices and then aged at controlled temperature and humidity.
The flavour is intense and marked by the spices.
The pigs are reared, slaughtered and processed by the same producer in Campania, with no added sugars, artificial flavourings or E250 and E252 preservatives. As lardons browned over a low heat, its melted fat binds the pasta sauce.
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Black pig guanciale, salted and aged pork cheek, for carbonara, amatriciana and gricia.
